The secrets of lacto-fermentation
Camille Oger, Luna Kyung

Lacto-fermentation is a world unto itself, a veritable culinary continent long left to granny or food industry professionals. Yet it's part of our daily lives, along with cheese, yoghurt and bread! Today, lacto-fermentation is back on trend and accessible to everyone. It's eco-friendly, anti-waste, economical and ideal for those who want to eat locally and respect the seasons. So we're dusting off the classics, from homemade faisselle to sourdough, and using it to concoct new preparations with original flavours and numerous health benefits. By following a few basic rules and with a minimum of equipment, new culinary horizons will open up to you in 30 fun and delicious recipes for drinks, sauces, dairy products, condiments, bread and original crunchy vegetables. This book is first and foremost a gourmet work; the aim is to master lacto-fermentation in order to transcend the specific qualities of each food. You will obtain results of unsuspected finesse and variety.

Paperback - 17.6cm x 22.5cm - Colour Photos
80 pages
Author: Camille Oger, Luna Kyung
Editions La plage